Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
Results
Showing 1 to 20 of 36 for “"gelatinization"”.
-
The Effect of Starch Microstructure on Glass Transition, Gelatinization, and the Elevation of the Gelatinization Temperature by Saccharides
The microstructure of starch and non-uniform distribution of water within starch granules affect how starch granules interact with water which in turn governs the magnitude, energy, and temperature of subsequent thermodynamic transitions.
-
Determination of the degree of gelatinization of starch
Digitized by Kansas Correctional Industries
-
Determination of the degree of gelatinization of starch
Digitized by Kansas Correctional Industries
-
Evaluation of pelleting process parameters on feed nutrients, starch gelatinization and pig growth performance
… (P = 0.0001), with the greatest increase in gelatinization occurring between conditioned mash and hot pellets. Conditioning alone did not influence gelatinization as evidenced by similar values between cold and hot mash (P > 0.05). Neither conditioning temperature nor time affected vitamin …
-
Studies of high-fiber foods: I. The effect of a pinto bean diet on plasma cholesterol in hamsters. II. The effect of freeze-drying and heating during analysis on dietary fiber in cooked and raw carrots
… with and without freeze-drying and the starch gelatinization treatment (heating 1.25 hrs at 121°C). The gelatinization procedure caused a 3- to 5-fold increase in soluble fiber. In general, insoluble fiber decreased in the same proportion as the soluble fraction increased, suggesting a …
-
Improvement in maize bread quality through addition of pre-gelatinized starch, sourdough in combination with dough sheeting
… in combination with maize flour starch pre-gelatinization, zein, sourdough fermented maize flour and surfactant (DATEM) addition were investigated. Dough sheeting is a simple technology that has been used for development of dough from wheat flour of low protein quality. Dough sheeting of …
-
The relationship of chlorination and protein and lipid content to baking quality of soft wheat flour
… crumb structure and microstructure (SEM). Gelatinization temperatures of batters were measured by Differential Scanning Calorimetry (DSC). Sensory analysis was judged by quantitative descriptive analysis (QDA). Increased levels of fertilization of the grain increased the protein content …
-
Effects of drying and heating conditions on protein denaturation, starch damage and protease activity of corn: Its relationship to wet millability
… heating time, and temperature on starch damage (gelatinization) and protein denaturation of individual corn kernels. For different genotypes, starch damage was found to increase as kernel temperatures, harvest moisture and heating time increased; hard genotypes showed more distorted granules than …
-
Effect of Modified Starch on Bake-Only Chicken Nuggets
… The enzyme-treated starches showed a decrease in gelatinization range and pasting viscosities for all starch types. The addition of oil-plated enzyme modified starch improved crispness and mouth-coating characteristics and was perceived as comparable to industry prepared partially fried nuggets. …
-
The Effect of Liquid or Dry Honey as a Partial Replacement for Sugar on the Baking and Keeping Qualities of Fat Reduced Muffins
… addition of honey due to either premature starch gelatinization or a decrease in batter pH. The addition of honey increased moisture content, and decreased water activity, but did not decrease firmness or staling rates especially after prolonged frozen storage. Sensory panelists noted that the …
-
The Ultrasonic Characterization of Shear Thickening Suspensions
… been reported other than studies monitoring the gelatinization of starches not relevant to the shear stiffening of ungelatinized suspensions. Each chapter began with a discussion and validation of the specific experimental techniques and methods of analysis necessary for each type of measurement. …
-
Characterization of starch-additive interactions in starch-based systems during twin-screw extrusion
… were conducted on the feed materials. Rates of gelatinization, as measured by DSC, X-ray crystallography and water absorption index; viscosity increase and changes in carbohydrate solubility were determined. Size exclusion chromatography was conducted to determine the degree of starch breakdown …
-
Response surface analysis of high fructose corn syrup cakes emulsified with sucrose esters and mono- and diglycerides
… of the batter and cake supported the starch gelatinization observed by differential scanning calorimetry (DSC) and the differences in dispersion of the oil phase with and without emulsifiers. Response surface methodology (RSM) was employed to predict the levels of HFCS required with and …
-
Improving the quality of non-wheat bread made from maize using sourdough fermentation
… to 15% of the total maize flour) and pre-gelatinization of the starch in the maize flour with boiling water. The second was a Food and Agriculture Organization method which involved pre-gelatinization of the starch in 10% of the maize flour by cooking. The third method was a modern …
-
Preparation, characterization, and evaluation of sorghum flour with increased resistant starch content
… in RS content. DSC showed a very low degree of gelatinization for samples treated at moisture contents 20% and below. X-ray diffraction also suggested minimal change in starch crystallinity after heat treatment at low moisture contents (20% and below). Sorghum protein solubility after heat …
-
ΣΥΜΒΟΛΗ ΣΤΗ ΜΕΛΕΤΗ ΚΑΙ ΤΟ ΧΑΡΑΚΤΗΡΙΣΜΟ ΤΗΣ ΕΞΩΚΥΤΤΑΡΙΑΣ ΟΥΣΙΑΣ (SLIME) ΒΑΚΤΗΡΙΑΙΜΙΚΟΥ ΒΛΕΝΝΩΔΟΥΣ ΚΑΙ ΘΥΓΑΤΡΙΚΟΥ ΜΗ ΒΛΕΝΝΩΔΟΥΣ ΣΤΕΛΕΧΟΥΣ PSEUDOMONAS AERUGINOSA
… AND GEL FILTRATION. IT WAS CHARACTERIZED, BY GELATINIZATION WITH CACL2, VISCOCITY MEASUREMENTS AND INFRARED SPECTROSCOPY, AS ALGINATE OF HIGH MOLECULAR WEIGHT, SIMILAR TO THAT PRODUCED BY MUCOID P.AERUGINOSA STRAINS FROM CYSTIC FIBROSIS. UNDER THE SAME CONDITIONS, IEC OF THE RNMV'S MATERIAL …
-
High Moisture Extrusion of Oatmeal
… inconsistent feeding prevented complete starch gelatinization and the steady state of extrusion. Overall, the high moisture methodology did not yield product quality that was consistent and cannot be recommended for use.</p>
-
Characterization of starch accumulation in storage root of Marama (Tylosema Esculentum)
… peak of 73.4-93.0 ˚C. This was higher than the gelatinization temperature of marama starch reported in literature suggesting that the other components of the marama root (proteins, ash, sugars and fibre) can affect the thermal properties. Literature reports that proteins, sugars and fibre delay …
-
Physicochemical properties and molecular structure of kiwifruit starch
… the granule size, degree of crystallinity and gelatinization parameters of core starches were somewhat lower than those of the outer pericarp starches. Compared with other starches, the enthalpy changes associated with the gelatinization of outer pericarp starches were exceptionally high (~21 …
-
Role of dry beans (Phaseolus vulgaris L.) in binding bile salts and modulating lipid digestion: Impact of the bean matrix and high-hydrostatic pressure processing
… Results showed that HT caused complete starch gelatinization and protein denaturation of beans, while HHP treatments induced partial or no starch gelatinization and a lower degree of protein denaturation, which resulted in enhanced protein solubility and emulsifying activity/stability. It was …
Page 1 of 2